Epicure's Revue: Wednesday, June 15
Kings of Pastry for your Sweet Tooth
What do you get when you gather 16 of France’s best pastry chefs in a grueling competition to earn the nation’s highest culinary designation, the Meilleurs Ouvriers de France? Kings of Pastry, a documentary full of surprise, suspense, despair and incredible culinary creations as these men demonstrate their artistry under the careful scrutiny of the judges. The Herald Scotland calls it "the culinary Hurt Locker."
Welcome to the next Epicure's Revue, the cinema's food and film program. French-born pastry chef Christophe Measson, who now shares his culinary expertise at George Brown, will be introducing Kings of Pastry. He has met the film's directors and knows Jacquy Pfeiffer, one of three chefs featured in the film. He will highlight some of the extraordinary culinary feats we'll see and will be able to answer your questions.
(For contact information for events mentioned by guest Christophe Measson at The Revue, please click here.)
(For a June 11 interview by Mary Ito with Measson on CBC Radio's Fresh Air program, click here.)
As part of The Epicure's Revue, local restaurants serve dishes that evening that are themed to the movie. For June 15, they'll be highlighting their special signature desserts. Roncesvalles Avenue will indeed be a sweet street.
You'll be able to sample lemon curd tarts with Ontario strawberries and rhubarb at the Fat Cat Wine Bar. Or consider the Nanaimo bars at The Chocolateria that you might well dream about (chocolate graham base, custard cream filling, dark chocolate ganache with chocolate shavings, and even better, you can get your Nanaimo bars in one of the Chocolateria's house-made ice cream flavours.) The Local Pub and Restaurant, right next door to The Revue will feature its delicious Irish Trifle. The popular new Barque Smokehouse will highlight its delectable pecan pie. Lorraine Hawley at Mabel's Bakery & Specialty Foods wants us to try her summer fruit pies, and Elisabeth Lang at Seventh Sister Bakery has killer cupcakes -- rich chocolate made with coffee and real chocolate, topped with mascarpone icing.
Kings of Pastry, which follows these chefs in their personal and professional lives as they prepare for the challenging MOF event, reveals their passion, dedication and obsession.
Here's what the critics say:
"Intriguing, Mouthwatering, Irresistible.” -- Los Angeles Times
"You’ll bite your nails and lick your lips!” -- New York Magazine
“It makes the Food Network look like reheated leftovers in comparison…” -- The Village Voice
"I never saw so many strong men sobbing at once.” The Guardian
“[G]astroporn of the highest quality…the last moments were as thrilling as any Olympic final. Who would have thought that the fate of a sugar sculpture could be heart-stopping? Exquisite.” -- The Independent
Tickets are $10 for members and seniors / $12 for non-members